With Thanksgiving just ten days away, we’ve compiled a list of our top ten favorite recipes to help make your holiday planning a little easier. We’ve covered everything from potatoes to stuffing, ham to turkey, and even bacon bourbon pecan pie!
If you choose to bake a ham for your guests (which we strongly suggest), be sure to find out which local grocer carries our holiday hams by clicking here.
October 10, 2017 – Niman Ranch, a national leader in sustainable agriculture and humane livestock practices, today announced their products will be available on AmazonFresh and ButcherBox to significantly increase nationwide availability of their popular sustainable and Certified Humane® meats raised by small independent U.S. family farmers.
NORTHGLENN, CO (September 28, 2017) — Niman Ranch, a national leader in sustainable agriculture and humane livestock practices, awarded 32 scholarships totaling $106,000 through its annual Next Generation Scholarship Fund. Scholarships were presented to students from Niman Ranch’s network of independent farm families during its 19th annual Farmer Appreciation Dinner in Des Moines, IA. with more than 600 people in attendance. The scholarships are designed to raise awareness around the loss of traditional farming and ranching practices, and to ultimately help maintain agriculture opportunities by providing funding for college. The money raised for the fund far exceeded all other years.
August 28, 2017 – Miami-based Harry’s Pizzeria, recognized nationally for its genuine brand of thoughtfully-made, better pizza by James Beard Award-winning Chef Michael Schwartz, is committing to meat raised sustainably and humanely in partnership with industry-leader Niman Ranch. Beginning this summer, the pizza chain’s three current locations in South Florida will exclusively feature responsibly-sourced beef and pork products from Niman Ranch on its menu in pizza toppings including hot soppressata, shredded pulled pork shoulder, braised short rib, meatballs and bacon, as well as beef sirloin as an entrée.
If you’ve ever visited Phoenix, it was likely in the winter or spring. From June to September, the average temperature is over 100ºF. Days are often so hot it doesn’t even matter how dry it is. October through May, however, this city is home to the perfect climate. But regardless of what the temperature may be, Phoenix restaurants serve a plethora of fantastic food year round.
It’s so good, in fact, that we ventured out into the 115º heat to eat like a local. While Mexican cuisine is typical in the Southwest, you’ll find farm-to-table restaurants, southern-style eateries and hip burger joints from Echo Canyon to Glendale.
We set out this month to make the good food search a little easier for visitors, whether you’re staying for a weekend or a week. If you live in Phoenix and haven’t been to these restaurants yet, we highly suggest you put them on your list!
Kevin and Darren Malhame are co-owners of Northstar Café, Third and Hollywood, and Brassicain the greater Columbus area of Ohio, alongside Kevin’s wife Katy. We took some time to chat with them about how they got started in the restaurant business and what drives them to source fresh, sustainable ingredients.
We think 2015 was a great year. Some of the coldest days on record were experienced in Iowa, we gave more money than ever before to winners of the Next Generation Scholarship, and the best recipes yet were found to help make your time in the kitchen a little easier.
Here’s a look back at your top favorite stories – and recipes – from 2015.
Chef Jason Cline – The Birchwood – St. Petersburg, Florida
“I prefer Niman Ranch because of their ethical practices and exceptional products. What I really like is that they help the smaller family farms, giving an overall sense of doing the right thing.”
Jason Cline knew his calling was in hospitality since he was fourteen years old, which is when he began washing dishes at a local restaurant. After graduating from Johnson & Wales University, Jason has since honed his craft with some of the country’s finest chefs and restaurants in Orlando, San Diego, Los Angeles and San Francisco before returning home to St Petersburg, Florida. He is now the executive chef at the historic Birchwood Hotel, bringing globally inspired, farm-to-table cuisine to all who enter.
Alexander Roberts – Restaurant Alma – Minneapolis, Minnesota
“Our restaurants are dedicated to great sourcing and we know that we can always count on Niman Ranch Pork for exceptional products…. Not only for wonderful flavor and texture, but for the value that comes with Niman’s high standards of animal welfare and land stewardship.”
Alex Roberts was born in Buffalo, New York but raised in the Twin Cities from a young age. He found his way back to New York when attending the French Culinary Institute and went on to gain experience working in several renowned restaurants, including Gramercy Tavern, Bouley and Union Square Café.
An intensive period of food- and wine-related travel in Northern Italy followed his stay in New York before returning to the Twin Cities in 1999. He soon opened Restaurant Alma, a casual-fine dining restaurant dedicated to a changing menu of seasonal cooking, featuring organic and locally produced foods. In 2007 he opened a second restaurant concept in Minneapolis, Brasa Rotisserie, with a St. Paul location following in 2009.
Both Restaurant Alma and Brasa Rotisserie have been recognized locally and nationally. In 2010, Alex received the James Beard Award for Best Chef Midwest. The restaurants have been featured in wide range of publications and television including: Art Culinaire, Gourmet, Food & Wine, Bon Appétit, Man vs. Food, The Today Show and Washington Post.
As a chef / owner of three restaurants, Alex continues to advance his commitment to creating a model of restaurant success and value by demonstrating excellence and sustainable practices in food, hospitality, job quality and service to community. We’re proud to have him featured at Niman Ranch’s 16th Annual Hog Farmer Appreciation Dinner!
Niman Ranch has celebrated its U.S. family hog farmers at the Annual Hog Farmer Appreciation Dinner every fall since 1998. In its sixteenth year this September, we’re continuing to celebrate the connection between our more than 650 family farmers and the chefs who honor them at this event.
We will feature six renowned chefs from across the country who share our passion for humanely and sustainably raised pork in their own cities and restaurants. Each chef will bring their expertise to the table with a “whole hog” and locally-sourced approach to create unique dishes that showcase our farmers’ hard work.